Summer Solstice Sangria

cuisine Mediterranean
difficulty Simple
ingredient Strawberries
season Summer
serves 4 to 6


1/3 cup Brandy de Jerez (Spanish brandy) 1/3 cup triple sec 1/4 cup sugar (optional) 1 3/4 cup orange juice, freshly squeezed A combination of seasonally fresh sliced peaches, strawberries, cherries, plums, mangoes, apples, blackberries, pears, kiwis, and oranges 1 bottle of Vina Borgia or other inexpensive Spanish Grenache 1 lemon, sliced and halved Sparkling water Fruit garnish


  1.  In a large PITCHER, combine the fruit, brandy, triple sec, sugar if using, orange juice, and fruit of choice. Refrigerate for 24 hours.
  2.  Add the wine and sliced lemon and refrigerate until ready to use.
  3.  Fill tall glasses with ice, pour in sangria, top with sparkling water and a fruit garnish.

Bar Notes

It is traditional to use lemons and limes in sangria, but citrus acidity interferes with the wine taste. The sweetness of the sangria will mellow with the added sparkling water and the final addition of one sliced lemon when the wine is added. No need to peel fruit before use--just slice, pit, and core if necessary. When it comes to Spanish brandy, the less expensive Fundador is acceptable if the cadillac Cardenal de Mendosa, Gran Duque Alba, or Lepanto break the spirits budget.